Ingredients:

  • 1 ½ cups (180g) graham cracker crumbs
  • ⅓ cup (75g) melted unsalted butter
  • 2 tbsp (25g) granulated sugar
  • 4 cups (600g) fresh peaches, peeled and diced
  • ½ cup (100g) granulated sugar
  • 3 tbsp (24g) cornstarch
  • ¼ cup (60ml) water
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) fresh lemon juice
  • ½ tsp (2g) ground cinnamon

Instructions:

  1. Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup to pack it tight. Set aside.
  2. In a medium saucepan, whisk together sugar, cornstarch, and water until no lumps remain. Stir in the diced peaches and cinnamon.
  3. Place the saucepan over medium-high heat and bring to a simmer, stirring constantly. Once the mixture bubbles and thickens into a translucent, jam-like consistency, remove from heat.
  4. Stir in the cold butter and lemon juice until the butter is fully melted and the filling looks glossy.
  5. Pour the filling into the prepared crust, smoothing the top with a spatula.
  6. Allow the pie to cool to room temperature on the counter for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours until the filling is firm.